John Myers
Ingredients for 1 servings:
- 100 g potatoes
- 100 g carrot(s)
- 100 g peas, from the jar
- 1 thin spring onion(s)
- 250 ml vegetable stock
- Fat for the mold
- 1 egg(s)
- 1 tsp tomato paste
- 15 g Parmesan, coarsely chopped
- 25 g cream
- 1 tsp mixed herbs, frozen
- 30 g roast beef – cold cuts with pepper crust
- Salt and pepper, mixed, from the mill
- Fat for the mold
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour
Singles Dinner No. 215
Clean, peel, and dice the potatoes and carrots. Place them in a saucepan with the stock and bring to a boil. Add the cleaned and finely sliced spring onions and reduce the heat. Cover and simmer for about 12 minutes, then transfer to a greased, small casserole dish. Stir in the drained peas. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). First cut the roast beef into strips, then dice. In a bowl, combine the egg, cream, Parmesan cheese, salt, pepper, tomato paste, herbs, and roast beef and spread over the casserole. Bake in the oven for about 15-20 minutes. Cooking time may vary. Arrange the casserole on a plate, garnish, and serve.
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